Extra! Extra! Savory Apple Recipes. As promised in Friday’s In The Kitchen column for the Packet, here are a few extra recipes direct from local chefs.

First of all, mea culpa, I failed to include my very first chef response, from Jonathan White at Bobolink Dairy & Bakehouse, who reported, “When we roast a pig in la caja China, I put five or six whole apples in the cavity, to provide moisture and aroma to the slow roasting.” I can just smell the goodness from here!

From Jen Carson, owner of Lillipies, here is her Apple Vinaigrette that they use on side salads in house. Now I know why I love her dressing so much, with its bright flavor:

LiLLiPiES’ Apple Vinaigrette

(yield: 1 quart)

In a blender, combine:

1 Terhune Orchards’ Stayman Winesap apple, cored and cubed

1/4 yellow onion, peeled and chopped coarsely

1 Tbsp dijon mustard

1/4 cup Bob’s Buzzy Bees honey

1 1/2 cups apple cider vinegar

Blend until smooth. With blender still running, drizzle in 2 cups canola, or other flavorless oil.